I had a craving for something with curry today, but also didn’t feel like going out in the freezing rain to buy any new ingredients. Luckily, I had some left-over Lentils from my Tomato & White Bean Soup, some Cherry Tomatoes that were about to go bad & a bag of Long-Grained Brown Rice. After looking up a couple of recipes for inspiration – Curried Lentils & Coconut Curry Lentil Soup – I decided to make Vegetable Curry Soup with Rice.
The ingredients I was working with for my Vegetable Curry Soup.
I only had 1/2 a can of Lentils so I added mushrooms & potatoes. I love mushrooms in an “if a man came to my door with a box of mushrooms instead of flowers I would jump his bones “ kind of way, so you can make this without them. But, why would you??
Step 1: I heated up some coconut oil on medium in a 12″ Straight-Sided Saute Pan & started by frying the mushrooms for about 5 minutes.
Step 2: Once the mushrooms were tender I added the onions & garlic.
Step 3: I threw in the spices. Salt, Pepper, Curry Powder, Turmeric & Garam Masala, & fried the vegetables in the seasoning for about 3 minutes.
Step 4: I added the cut cherry tomatoes & a tbsp of tomato paste. Frying the mixture for about another 5 minutes.
Step 5: I added in the beef stock by using 1 Beef Stock Bouillon Cube & 4 cups of water.
Step 6: I added the cut potatoes & another tbsp of Curry Powder.
Step 7: I allowed the soup to come to a boil. Then lowered the heat & let it simmer for 25 minutes.
Step 8: While the soup simmered, I added in a tbsp of margarine, flour & some almond milk to add a bit of creaminess to the soup.
Step 9: I added my left-over canned lentils 15 minutes into the simmering. Canned ones don’t need as long to cook as dried ones.
Step 10: Around the 20 minute of simmer mark, I added in the cut Spinach & let the soup finish simmering.
Step 11: I had some long grained brown rice at home so added that to the soup.
My first Vegetable Curry Soup turned out pretty well. Next time I would use more lentils, less tomato paste & coconut cream.
Fun fact did you know January is soup month?
Ingredients I Used:
- Cherry Tomatoes
- Canned Lentils
- Tomato Paste
- Beef Stock Bouillon Cube
- Himalayan Pink Salt
- Ground Pepper
- Curry Powder
- Turmeric Powder
- Garam Masala
- Almond Milk
- Long Grain Brown Rice